The classic French Bistro menu item. Delicious, melt-in-your-mouth duck, with crazy crispy skin! We season our King Cole duck leg with sea salt and black pepper, then vacuum pack it and cook it sous vide... slowly... very slowly…

This item features in our Paris Bistro Dinner Kit, and is also brilliant when finished with our Asian Raspberry  Sauce and served with our Coconut Rice or Red and Black Thai Rice!

Heating Instructions

Recommended Finishing Steps

• Heat the duck leg following the Heating Instructions link above. Once it has been heated, remove it from the pouch, saving the pouch juices.
• Place it skin-side up on a baking sheet, and place under the broiler for 2-4 minutes to crisp up the skin (skin-side down on a hot barbecue grill).
• Plate the Confit Duck Leg and drizzle the juices in the pouch over top (and on your potatoes!)

(Pictured here with Portobello smashed potatoes and seasonal vegetables - sold separately)

We roast local organically grown garlic in olive oil and smash it into our russet and red skin potatoes, with sea salt, butter and buttermilk. These potatoes cry out for our Roasted Confit Duck Leg!

Heating Instructions

The ultimate comfort food…? Quite possibly! We slow-“braise”, sous vide, Australian lamb shanks with roasted garlic, onions and a touch of rosemary, to create a truly soul-satisfying combination of flavours and melt-in-your-mouth lamb. The juices in the pouch can be simmered down to make a very rich tasting sauce! Delicious served with our Roasted Garlic Smashed Potatoes   and Roasted Vegetable Medley. (pictured here with our Provençale Ratatouille)

Kit includes:

• 1 Roasted Onion and Garlic Lamb Shank
• 150g Roasted Garlic Smashed Potatoes
• 150g Roasted Vegetable Medley

Heating Instructions

Photos presently unavailable for each sauce, except where used in product pictures.

Balsamic Plum-Butter BBQ Sauce V GF

Coffee Porter BBQ Sauce V

Forty Creek BBQ Sauce V GF

Niagara Peach Sticky Rum BBQ Sauce (seasonal) V

Sticky Rum BBQ Sauce V GF

Asian Raspberry  Sauce

Hollandaise GF

Tender pieces of Nova Scotia Lobster, Bay Scallops and Shrimp in an ooey gooey cheesy Cheddar & Gruyere cream sauce with curly Cavatappi noodles. 

Rich and decadent…Next Level Mac & Cheese!

We've smoked these short ribs over maple and apple wood, slow-cooked them sous vide with a touch of our Collingwood Whisky barbecue sauce to a melt in your mouth deliciousness and paired them with our Roasted Garlic Smashed Potatoes and Roasted Vegetable Medley.

This FN (Frozen!) crazy delicious pizza is ready in 6 minutes! 

Now available for delivery throughout Southern Ontario!  Take note: Pizza's will be fridge temperature upon arrival, to be stored in your freezer.

Our hybrid sourdough pizza crust (using Roxanne our sourdough starter!) is magical. Tossed thin, it bakes up tender on the inside and crispy on the outside. 

House-made San Marzano Tomato Sauce, Mozzarella, Ezzo Pepperoni, Fresh Basil

 (Pictured here with Wild Rice Pilaf, and Grilled Asparagus - sold separately)

This Kit Includes:

• 170 g  Spinach Apple and Brie stuffed Chicken Breast
• 150 g  Wild Rice Pilaf or Roasted Garlic Smashed Potatoes
• 150 g  Roasted Vegetable Medley
•   50 g  Roasted Sweet Pepper Tomato Sauce

 Heating Instructions

We top a very creamy lemon-scented cheesecake with a unique combination of fresh blueberries that have been lightly cooked with Thai Basil giving a very slight anise flavour. Needs to be experienced!

One in-house made vegan smash burger patty
A slice of Mature Cheddar Style cheese alternative
Our secret Smash Sauce
Brioche-Style Vegan Bun

Contains 26g of protein!

Two in-house made vegan smash burger patties
Two slices of Mature Cheddar Style cheese alternative
Our secret Smash Sauce
Brioche-Style Vegan Bun

43g of protein!

An elegant side dish that highlights the nutty flavour of wild and white rice in combination with caramelized onions, and fresh herbs. This pairs extremely well with all of our Stuffed Chicken Breasts.

 Heating Instructions

Recommended Finishing Steps

• When the rice is heated, remove from the water and cut open the pouch.
• Grab both sides of the pouch and agitate the pouch to fluff up the rice grains. They have been vacuum packed and need to loosen up.
• Spoon onto your plate.